This 1920s Slide Rule Hot Milk Cake Recipe Will Blow Your Mind

[@randyhelsel9438]

Whoever designed/created that "slide rule" was a genius. Why is that not still a thing? I've never seen one before this video.

[@agmin2098]

My guess..because we like to blather on too much..😊

[@Pattio47]

I would love to have one. I remember my Grandma having one and I was fascinated with it. Unfortunately it didn’t make it out of the cleaning out of her home after she passed.

[@osmia]

I'd never seen one of these before either

[@tankersgirl]

Those slides are SO cool. That design needs to come back. Takes up far less space than a cookbook and yet covers the same recipes.

[@TechBearSeattle]

Bake it in a loaf pan, toast slices in a toaster oven, and top with preserves, brandied fruit, or rum pot.

[@llchapman1234]

Great idea! Thanks for sharing 👍 ❤

[@isaacfredes1181]

man , thats a great idea Ill try it out

[@itsmeanne]

4:02 I’m likely not the only one, but I absolutely LOVE your ‘sidetracks’!!! They are always interesting and appreciated, and I always learn something new. You are a wealth of knowledge. What a treasure you are. Many thanks from Australia. 👏❤️

[@sandragoodman2059]

Oh, my gosh! If someone reprinted those cards I would buy them in a flash!

[@ldg2655]

I have a slide ruler for gardening: when your first and last frost date for your gardening zone is, when to start seeds, when to put in transplants, when to expect harvesting to begin, when and what to start for a fall harvest.. genius!

[@Doragon613]

What's it called? where might I find one?

[@EileenMeehan-q4g]

My mother’s wedding gift cookbook (1943) that we used like a Bible was a Lily Wallace cookbook. The frequently used recipes had splatters on them and you could easily find the favorites. Mastering the yellow cake and spice cake was a rite of passage for all 8 of us.

[@TacklingTheGiants]

I've been researching these books after your comment. Do you know if it was the American Family Cookbook or the New American Cookbook ? They are both by Lilly Wallace. I think one seems to have half circle cut out "tabs" for easy finding(like soups etc) and one doesn't(I could be wrong on this though)...I also don't know if they have the same recipes or not.

[@lesliemoiseauthor]

I'm working on a multi generational historical novel based around recipes. You inspired the idea, Glen!

[@EastSider48215]

I will read this when it is published.

[@lesliemoiseauthor]

@EastSider48215 Oh, thank you very much! Title will be FOODWAYS.

[@SeasonedCitizen]

That sounds like an interesting read. I can easily remember the title because of its use by one of my favorite KZbin creators and cookbook authors. Her channel is called Celebrating Appalachia.

[@lesliemoiseauthor]

@@SeasonedCitizen It's also a term used in folklore, which is where I first encountered it. The novel is formed around the way the same recipes change across generations, as well as larger issues in the family and society.

[@samradwan5720]

Woow, I would love to read it. 😊

[@nickbriggs9620]

I hope you never stop making these videos. I enjoy so much the information you share while making the recipes. I’ve added a handful of these recipes to my regular recipes, and added a wealth of knowledge about recipe history to my head. Thanks Glen, and I love that you are making the brewing videos again!!!

[@dennisbishop3842]

Great information, and I love the slide cards.

[@helenpetrie892]

I love it when Glen gets "sidetracked", always so interesting. Also I've long thought about the fact that most baking in the European tradition, is different combinations and techniques for a very small number of ingredients - flour, leavening agent, sugar, shortening of some kind, liquid of some kind, flavouring of some kind, often eggs. And yet you can make the most amazing range of different products.

[@RM-gp4ur]

One of the best things of all about watching recipes from around the world is discovering that you can make QUITE different foods out of more or less the same ingredients!!!

[@RoxanneRichardson]

So fun to see the slide rule recipe cards! In knitting, there were similar gadgets for particular types of sweaters (raglans, or set-in sleeve construction) in all sizes, from babies to adults, in different yarn weights (thicknesses). I've got some that are in a dial format, with a wedge of windows that reveal the details for each size.

[@sloopy5191]

That cake only needs a butter, brown sugar, chopped pecans/walnuts, and coconut to become a Lazy Daisy Cake. Best cake in the world! 😊Thanks Glen!

[@allonszenfantsjones]

I always think of my mother when I see people scraping out bowls. She never met a bowl she didn't absolutely scrape to death. As a kid it was fascinating to watch her.🤪

[@markstubeworld]

I think Glen needs to make his own slides 😊

[@HansMaximum]

Hot milk cake is my favorite cake. Came from my Baba's recipe a million years ago. Once I became celiac, it's super easy to make this cake 1-1. What we like to do it make a little coconut caramel to bake on top for the last 10-15 minutes of cooking. It was my birthday cake this year. Thanks Glen for making it and showing it to others!

[@TheDriftwoodlover]

Coconut caramel sounds good. How do you achieve this?

[@JohnSmith-ue7yu]

@@TheDriftwoodlover This was exactly how my mom's Hot Milk Cake was made. A finish when done of a broiled coconut topping. I don't have the recipe, but I did search for a vintage recipe and this certainly seems like it could be the same for the topping part. I was never much of a coconut fan but I loved this cake. 1/4 cup (56g) unsalted butter, melted 1/2 cup (100g) packed brown sugar 2 tbsp heavy cream or whole milk 1 cup (85g) shredded sweetened coconut Optional: 1/4 cup (30g) chopped pecans or walnuts Prepare Topping: While the cake bakes, mix melted butter, brown sugar, cream, coconut, and nuts (if using) in a bowl. Spread on Cake: Once the cake is done, remove it from the oven and set the broiler to high. Broil the Topping: Spread the topping evenly over the warm cake. Broil for 2-3 minutes, watching closely, until the topping bubbles and turns golden brown. Cool and Serve: Let the cake cool slightly before serving.

[@katherinetutschek4757]

​@@JohnSmith-ue7yuThat sounds like what OG was talking about 😋😋 Thanks so much

[@HansMaximum]

​@@JohnSmith-ue7yu nailed it. Cheers!

[@anthonydolio8118]

I bet the woman who authored that "slide rule" was quite the manager of her home. Very organized and precise.

[@maryjoan4128]

My Grandmother , my mother and I have made this cake so many times,, its fabulous, never ever get tired of it,, great for strawberry short cake too,,,, YUM

[@WC0125]

The slide cards remind me of the 1950 Betty Crocker cookbook with "Key" recipes and techniques for cakes and cookies and then the variation printed below. Like your slide recipes, these too taught the baker there was a basic starter recipe that could be turned into a myriad of other things. I never knew about these sliders though. Great information - I'll make one of these scalded milk cakes today.

[@OhJodi69]

Yes! I still use the 1950 Betty Crocker (and a couple of later editions, too). Since I was a teenager, I loved the "key recipe" feature of that book.

[@TacklingTheGiants]

Thank you so much for this comment. I had never heard of this type of book and when I searched it I was able to find a new reprint of the 1950 Betty crocker picture cookbook with the key recipes and more on Amazon for under $15! Score for the day thanks to your comment! 🎉

[@TheDriftwoodlover]

Glen: I have need for a cake with a slice taken out tomorrow

[@lenelenore]

@@TacklingTheGiantsOne of my favourite wedding gifts back in 1982 was a battered old copy of the 1950 Betty Crocker cookbook in the 3 ring binder format. It’s in rough shape after many years of use, so a while back I bought that reprinted version to use, so I can keep the old one intact. I’ve gone through my old version and have rewritten all the notes and comments I’ve made over the years into this new book. I like to sit and look through the original every so often just for fun, but the new one is accumulating the stains and wear and tear now.😁

[@TacklingTheGiants]

​@@lenelenoreyes, this is the one I found as a reprint.. The one I bought off Amazon is a 1998 published one that's a 1950 original reprint!

[@NicoleDentelle]

My Grand Maman would bake her 'Gateau au lait chaud' in a square pan, but then iced it with brown butter icing, and lots of it. That was to die for....

[@johngtalk]

I’m always impressed at how clean his oven is.

[@palexanderrice]

Those are so cool. We are so use to just googling recipes. Something like this I must have been a unique concept in the 20/30’s.

[@scott33761]

I like your show. It's not too much; it's just right. It's amazing how you time it just right, so your wife gets home just at the right time, she never keeps you waiting.

[@katherinetutschek4757]

I feel like it's also Jules who times it so she's home just in time for when Glen is done baking 😉

[@southernbiscuits1275]

The texture of the cake looked incredible!

[@sheblyne]

I would be so tempted to poke holes in the top of the cake and drizzle a lemon glaze over it while it's still warm.

[@joannesmith2484]

I have a hot milk cake recipe that I make in a 9X13 pan. A lot more milk and butter. It's delicious. Tastes like a light, extra-buttery pound cake. I just sprinkle powdered sugar on the cooled cake. I usually make it when I have too much milk in the house that's about ready to throw out. Works great even if the milk is tasting a bit off.

[@EastSider48215]

I love the historical side tracks. Maybe even more than the recipes.

[@Justinian-IV]

The milk from the bags just gets me everytime. UK btw.

[@wjr4700]

probably the best way to store milk tbh

[@rosiea9693]

Until hurricane Helene I was getting milk in returnable glass bottles. Hope to get back to that soon! Always wondered if milk stored in plastic bags goes bad quicker since Glen doesn’t seem to roll and clip the top.

[@MartinSteed]

Either or both of Sainsbury's and Tesco's used to sell milk here in the UK in bags sometime around the late 90s.

[@itzel1735]

When empty, can cut the top open and wash. I use as a sturdy bag when freezing tomatoes and sauces.

[@lesliemoiseauthor]

@@itzel1735 🤯

[@pjn7136]

My G&F apron arrived in the mail yesterday. Can’t wait to open it and start wearing it while baking/cooking. My wardrobe thanks you.

[@anounimouse]

My family uses a Hot Milk Cake for Pineapple Upside Down Cake. I'm SSSOOO jealous of you now owning these cards!!!

[@katherinetutschek4757]

That is an excellent idea! I have a recipe for pineapple upside-down cake and the topping is great but the cake base not so much. I was always thinking of trying to find a replacement recipie for the base.

[@helenedesmarais8697]

I started a chart with the basic ingredients and their ratios for baked goods. From flans, to crepes to cakes, to cookies... But in a slide is a genius idea. Didn't think of that one. But they didn't Excell spreadsheet.

[@joansamuels3241]

Book recommendation: RATIOS: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman. Scribnener/A Division of Simon & Schuster 2009. Content headings: Doughs Batters Stocks Farci- meat related ratios ie sausage Fat based sauces Custards

[@helenedesmarais8697]

@@joansamuels3241 A very good recommendation indeed! Thank you ! So good in fact, I already bought it after trying to do it myself. ( It was a few yrs ago ) A must have to realy "understand" cooking.

[@RonOhio]

When poured out, that batter looked very smooth, I expected exactly the texture you got just from that. Looks great.

[@justabyker8243]

I so enjoyed this: as a "seat of pants" cook, I often change up recipes to fit the item desired. While I always did it this way I expanded the skill set as a camper with cooking items in different ways. People seem to want to make something much more difficult than it has to be. Thank you for showing it can be fun and still tasty.

[@JaniceMartin-fd8mr]

Very different recipe to our modern cake batters. I had to immediately get up and make it. Very sweet, even though I cut sugar in half. I baked up 6 as cupcakes and have enough batter for another 6. They rose beautifully. The cupcakes have a light, almost spongy texture. I used vanilla as flavoring but imagine that any flavor would work great.

[@osmia]

Making with Julie. That's a very lovely piece of design

[@SandiBee-rf3te]

I love hot milk cake - the base for Lazy Daisy cake, my childhood favourite ❤️

[@stevecunningham2759]

I had three sisters and Lazy Daisy cake was a 4H club cooking staple. I cannot put a number on the amount of Lazy Daisy cakes were eaten then!

[@washieka]

I made this last night and it was great. Quick and easy to make and taste really good too

[@jenniferjensen8538]

Oooh! My mom used to make a hot milk cake for our birthdays but she lost the recipe. I can't wait to try this recipe! Thanks!

[@halynamyers8664]

I have a Margo Oliver weekend magazine kitchen calculator slide rule for increasing/decreasing recipe amounts, from the early 70's. It's been very well used. Love the slide rule idea.

[@jamesellsworth9673]

WOW! What a tool to feature. I have never seen one before. That cake looks wonderful, with its big surge while baking. Today's supermarkets feature more fresh fruit/fresh cut fruit mixes than ever before: which would be just right to serve with this item.

[@midhudsonmarketing6484]

How nice that this eliminated all the guessing you ordinarily have to do on some of these recipes. Great video, Glen. Thank you. - Marilyn

[@barbara5057]

This is my go to cake . Love the recipe as it can be doubled or tripled with no problem.I have even quadrupled the recipe to fill my broiler pan for a baby Christening party . Always get tons of approval for this cake

[@RobertNetzer]

A slide rule was more for doing mathematics. This is more a spreadsheet. A recipe spreadsheet! We made something similar to simplify grocery shopping. Works great! Thank you for sharing, the side tracks are my favorite aspect of your show!

[@SanJacintoArtGuild]

Thanks for your time and effort!

[@firenter]

That is such a cool way to share recipes! Someone should start making something like that again.

[@randallthomas5207]

If you scalded the milk in a cast iron frying pan, then dumped in the dry ingredients, you would have a true one pan cake. Might try it in a Dutch Oven in the home oven, to see if it might be suitable for a Dutch oven heated with coals.

[@petervanderwaart1138]

Or you could heat the milk and butter in a microwave with no chance of scorching.

[@dubravka..K]

Hi Glen! I am new to your channel and watching from Timmins Ont. I love your format and presentation of your videos. All the historical information you add is just wonderful. Learning so much from you. I am Croatian so I relate to lot of your recipes. Thank you ❣️👍

[@susanmacdonald4288]

A few years back I went to a strawberry social at a local church, and they had about five different types of cake to choose from. I chose the hot milk cake, and it was delicious. I love the recipe slide rule, too.

[@The-Cosmic-Hobo]

I was reminded yesterday of a device from the 80's - a plastic holder that fits a 1L milk carton. Couldn't help but think of the container you use for your bags of milk, which is still such a novel idea to this Aussie.

[@rettaconnelly3913]

I would make the cake in a loaf pan and serve with a scoop of ice cream. Yum

[@paulasimson4939]

Those recipe cards are fascinating! It actually makes sense and is so convenient.

[@llchapman1234]

Love that slide-rule envelope recipe card ❤❤❤

[@heidiedelman6840]

I love your Sunday morning old cookbook show. Thanks!!

[@katielin2379]

Perfect size cake

[@djibi666]

I flavour my cake with cardamom and raisins, it's my "go to" cake. :)

[@intentionaloffside8934]

My Mom would make her famous hot milk cake with a caramelized sugar and coconut topping. Simple yet sensational.

[@adalahi]

Wow those cards are amazing

[@cindycosgrove5106]

My grandmother used to make this.

[@BetteLyons]

I have a hot milk cake recipe aka Lazy Daisy Cake using a square or rectangular pan; while the cake is cooking mix 1c b sugar, 1 c coconut, 1/3 c melted butter, 4 Tb cream. take the cake out, pour mix over the top of the cake then return to the oven until top bubbles. Remove and let cool.

[@graefx]

Sliding recipes card is brilliant. I guess the pantry apps now are a modern equivalent. It wasnt about cooking, but I remember a conversation I had that the gist of it was, "once you do it enough, you start to realize everything overlaps and the difference is just how or who delivers the information" I imagine a lot of people dont cook frequently enough or a wide enough variety to get to that point where ingredients and methods are just lego blocks you can switch up and move about to get different results. Its just sufficient enough repetition that lets you start to see the matrix. Ive had recipes I do non stop for literal months, make substitutions here or there, but randomly stop and end up forgetting how to do make them. But i know chef friends thatll look in a random refrigerator and whip something together thats sort related to something theyve made before or just go "nope never done anything like this, but these flavors should go together"

[@Annie1962]

would serve that with strawberry conserve and whipped cream!

[@maryjanegibson7743]

I would love to have one of these cards myself. It would be well used.

[@clairewright8153]

I kept a magazine that had cupcakes on the cover and the best recipe for them. I lent it out and never got it back. Very similar to this method only you let the milk and butter cool then added in the eggs then the dry ingredients. Might give this recipe a go and make cup cakes.

[@mnoxman]

As a slide rule collector those are called Perry grapf(s) or slide charts. see also 'American slide chart'. Come to think of it... FWIW: You might create your own "method" slide charts for cooking to sell on your web sight.

[@JeanneLugertLadyTatsLace]

My dad was born in 1928. He lived until last year. His life long birthday cake choice was... Hot Milk Sponge cake.

[@agmin2098]

Wow😊

[@cherikruger784]

My grandmother made a hot milk cake, but called it lazy daisy cake, because she used a coconut, brown sugar, butter frosting. I would have to find the recipe. It is delicious!

[@tamihartlaub2497]

It made me chuckle to think Glen is making the cake for an event at Julie’s work, and off she goes with a cake with a piece missing! 😂 Bet it’s not the first time! I wonder how many of her coworkers tune in to see how the cake was made!

[@donnababylon]

I was thinking the same thing. lol

[@trevornichol6913]

My wife grew up with this called buzzy cake (made by and what they called her grandmother) with a simple brown sugar topping. Ny Mom would make this with coconut on top when we were young.

[@SandiBee-rf3te]

Lazy Daisy cake❤️

[@SethCohn23]

Someone should make a new PDF of that slide rule...

[@vickiekostecki]

Agreed. Could be very easily done.

[@SethCohn23]

@@vickiekostecki I found it but both comments have been deleted by YT. clubpadgett rumford (add the usual browser bits)

[@virginiaf.5764]

It would be easy to lay out (retired graphic designer here). Printing would involve die cuts for those two little windows plus hand work putting the two pieces together. Unless you cut and glued it together yourself.

[@TacklingTheGiants]

I was able to find them on eBay. I bought both of the ones he has here(the biscuit/muffin/roll one and the cake/cookie one) plus I lucked out and found a candy one as well! The candy one is by Gettysburg gas company from 1924.

[@SethCohn23]

I did find it in pdf. My YT comments keep being removed. Search for it.

[@zaynamoore]

How clever.

[@rabidsamfan]

I enjoy the sidetracks. In fact I am looking for one of your explanations about shortening for a friend!

[@1enediyne]

I make a hot milk cake too, but it’s different to this one. The crumb is very fine and it tastes like like an old fashioned plain donut from Tim’s!

[@JoeAuerbach]

Gods, I haven't seen a baking slider since I was a small child!

[@chriscaughtfire9921]

That's cool. I have a mixing drink tumbler that has recipes when you spin it around.

[@lindhartsen]

Angel food cake? I’ll have to make a mental note to try this one.

[@nzmoggy3898]

Hi Glen & Julie from New Zealand, love the old cookbook show as I have many (many, many) old cookbooks. Have you seen the British TV Series "The Victorian Bakers"? Using 4 modern bakers it explores the changes in baking from the start to the end of Queen Victoria's reign. So from the rural bake house producing the daily bread to the late Victorian/ Early Edwardian high street shop producing fancy cakes etc... It's available on dvd but the dvd does not include the Christmas episode as it was filmed at a later date.

[@squidskunk]

VERY cool video !!

[@aedificabantur]

I have two questions: What does Julie do for work? Did you make a second cake or did she just take the cake with the one slice missing to work?

[@GlenAndFriendsCooking]

She takes cakes, pies etc to work with one slice missing. They all know what we do, and love getting the extras.

[@galethompson3013]

​@@GlenAndFriendsCookingIt was a great way to get desserts left over from a dinner party out of temptation's way. Emailing " treats in the staff room" always resulted in a stampede!

[@lesliemoiseauthor]

I wondered about that too.

[@lesliemoiseauthor]

​@@GlenAndFriendsCooking❤

[@trevornichol6913]

Same thing I said - haha

[@kennygrabber9067]

Dang it, Glen. Dump cakes? Time to watch some old jabooty dubs. Honestly, thanks for reminding me of that.

[@home.and.heart.]

If I remember correctly, recipes per se are not copyrighted. It is the order in the book, artwork, etc that gets the copyright. Often, when you look a recipe up online, many sites have the exact same recipe. This looks like a "must try"! I also find the square cake means casual, vs round cake means "fancy" issue interesting. Would love to know more on how that came about!

[@yvonnerogers6429]

👍🏻

[@jabrwok]

So are those "slide rules" still made, and if so, where can they be found? I'd like to get one (or some, if they cover different types of comestibles) for myself.

[@kaizma88]

Julie is taking a cake with a piece missing to work? 🤔

[@OhJodi69]

Nothing at all wrong with that........and her coworkers certainly know that they have a cooking show, resulting in a lot of cakes with a piece missing, lol

[@EastSider48215]

Yep. I love to bake, but it’s just for me. My coworkers look forward to whatever I bring in on Mondays. Although, I package it in single servings, so they can just take as much as they want and eat it later.

[@kaizma88]

@@OhJodi69 🤣🤣🤣🤣🤣

[@PTS0x45]

That's what I like to see in recipe's. I cannot stand the current trend for the recipe maker to give you their entire freaking life story before they tell you about how they stumbled upon a recipe and how it reminds them of some life event, milestone, or adventure that I don't care about. On all these recipe websites, I have to scroll through 90% of the page before it gets to the bloody ingredients and instructions.

[@rlamacraft]

It's like a nomogram but for baking!

[@lisacraze1]

Yum! I think what you were saying was the lift was similar to an Angel Food cake? Is that what the texture was like?

[@tomhorsley6566]

Had to click on this to find out how to use a slide rule as a cooking implement 🙂

[@servo24601]

I made this! But I used the recipe he provided, and it was delicious, but it was not NEARLY as thick and tall as his! Mine was thin- I was wondering if he doubled or tripled the flour? I used a 8x8 in inch pan

[@GlenAndFriendsCooking]

Nope - I made it with the amounts listed.

[@anneroppel742]

Try it with chocolate icicng. It was my favourite birthday cake as a child. :)

[@wbtittle]

GBY... Apologies for the virtual hugs you just received.

[@t.c.2776]

It would be SOOOOOO AWESOME if you had those Slide Rule recipe cards copied and sold them as a reproduction of That Time... but could you do that with some of your own recipes?

[@elainejoly6344]

That cake looks yummy! How can it be made into a chocolate cake? 😊

[@rnash999]

Instead of butter and milk how would it affect the cake to use cream?

[@kellydavis3108]

Julie has to hide cans of frosting around the house for Glen's naked cakes

[@briancohen-doherty4392]

YOU'RE fancy Glen

[@Theaterverslaafde]

How nifty!

[@NVIN-ov9dn]

I remeber those from home ec class lol we took the class to date the girls...

[@lanceharsh7025]

Well, yeah.

[@CAP198462]

It was “family and consumer sciences” in my time and it was mandatory so not much side benefit to taking it. We spent more time sewing than cooking.

[@EastSider48215]

In my day, that was not possible. Boys took shop; girls took home ec. It was a good thing when the schools discarded that nasty little policy.

[@larsen8059]

Very interesting, Glen! Leave it to you and this awesome community!

[@MoniqueHebert-hs7bl]

Why did you bake on bottom rack rather than in the middle of the oven?

[@GlenAndFriendsCooking]

A common mantra for the last 100 years of cooking has been "cook on the middle rack' and then often the talking head will tell you to also "turn the baking around half way". Great advice for ovens made before the year 2000, or for low end ovens in general; most of those ovens have hot spots / cold spots. This oven however doesn't have a temperature differential - even heat throughout.

[@Chef_B0b]

Glen you said at the beginning that Julie was going to take it to work the next day, then you cut a piece out. What are you doing? 🍰🎂

[@GlenAndFriendsCooking]

Julie's co-workers are very used to getting baked goods with missing pieces.

[@rebeccaturner5503]

Would you say that from cake to cookies is about 6 degrees of separation?

[@EastSider48215]

I’d go with about two-three. Same ingredients; different proportions.